Involtini with tuna

Peel the asparagus as appropriate with a peeler, boil it in salted water for 2-3 minutes, then take it out into a tub to remove it from a rough heat.

It is best to start with a large mass and slice the amount you want, thinly slice it. Sprinkle salt and white pepper on the surface of the fillet.

Place two shiso leaves on top of the tuna fillet. Top with boiled asparagus and roll it tightly.

Wrap the spread ham and cut off any part of the asparagus that has protruded out. Sprinkle with flour thinly.

Heat a frying pan with olive oil and add garlic pounded with a knife to create a scent.

Put [4] in a frying pan with the prosciutto seams below, then spoon the oil and roll it as appropriate to cook the whole surface. Once the garlic is smelled, you can remove it.

Sprinkle salt in the middle, grill for about 2 minutes, then remove from the heat when everything is cooked and remove into a bowl. Topped with chopped pepper grains and chopped clams, and pour olive oil over it to finish.